Millers (Lactarius) are one of the most popular mushrooms in our forests. They belong to this family of Syroezhkovs and are distinguished by a lamellar structure. The name literally means "those who give milk." This is due to the fact that the pulp contains juice, which is secreted when the fetus is damaged and resembles milk.
Overripe individuals (as well as mushrooms during a prolonged drought) may not have this juice at all. In Europe, the overwhelming number of milkmen are classified as inedible and even poisonous representatives of the mushroom world. In Russia, milky mushrooms are considered conditionally edible, but they are actively eaten due to their safety - a detailed description and photos allow them to be easily identified in the forest.
Characteristics of the milky mushroom
Hat
The average diameter of the lactic cap reaches 8 cm, but there are specimens with caps up to 30-40 cm in diameter. In young mushrooms, the edge of the cap adjoins the stem, gradually it straightens out to a flat, flat-concave or funnel-shaped shape. Sometimes a tubercle is expressed in the center. The edge is even, less often wavy. The color of the caps in different types of milkweed varies from white, gray, yellow, orange, brown to blue, purple, pink and even olive black. The color can also change with the age of the fungus. The surface of the cap is also variable: from smooth or velvety to scaly or pubescent.
Pulp
The fresh pulp of the lactarius has a pungent, pungent taste, or, on the contrary, fresh or slightly spicy, sometimes sweetish. The color of the flesh is usually white with a brown, gray, fawn or cream shade. The pulp changes color at cut and with age. Her smell is weak and vague, sometimes absent, specific only for certain species.
Leg
The leg is cylindrical, narrows or expands towards the base, the shape is club-shaped or swollen; the color matches the hat. Leg diameter 1.5-2 cm, height 5-8 cm. The surface is dry and smooth, sometimes sticky or slimy. Gradually, the leg becomes spongy and hollow.
Chemical composition
The smoothie is 90% water, which evaporates during cooking. Also, the composition of the lactic acid contains proteins that are concentrated in the caps. Found the presence of the most important amino acids: leucine, tyrosine, histidine, arginine.
Did you know? During the growth period, the mushroom hat can break through marble and granite. If she fails to pass through the minerals, then the micelle will overcome the obstacles.
The composition of the mushroom includes vitamins of group B, PP, D, in small amounts - A and C. In the smooth, there is a high concentration of phosphorus and potassium. Copper, zinc and manganese are found.
Miller, like any mushroom, contains chitin. This substance is difficult for the human body to absorb, so it is not recommended to abuse large portions of the smoothie.
Aromatic substances enhance the taste of the mushroom, and pigments determine its color.
Edible milkman
In Europe, milky mushrooms are considered inedible or poisonous mushrooms. In Slavic countries, they are classified as conditionally edible, consumed in salted or pickled form.
In the process of salting and pickling, fermentation takes place in the milk jug and it gets a characteristic sour taste, which is appreciated in Russian pickles.Since the lactarius is a fleshy mushroom, after preliminary boiling it is used to prepare various dishes. The bitterness of the milkman disappears after heat treatment, well-fried mushrooms have a piquant spicy, slightly bitter taste. In Finland, milkmen cook by roasting over a fire or grill.
Useful properties, medical applications and restrictions on use
Milky mushrooms have long been used in folk medicine for the treatment of purulent wounds, kidney diseases and other diseases. Most of the species have anti-tumor and antibacterial effects. The fruit contains vitamins that have a beneficial effect on the nervous system and prevent the development of sclerosis.
Lactose
Medicines made on the basis of milk mushrooms help to cope with kidney stones. The blue milk mushroom contains a natural antibiotic that has a detrimental effect on staphylococci. In some fruits, scientists have discovered lactarioviolin, an antibiotic that helps to destroy the pathogens of tuberculosis.
Most of the mushrooms of this genus are conditionally edible fruits, so they need to be heat treated before eating. You cannot harvest near highways, factories and plants, it is better to do this in ecologically clean areas. It is not advised to eat these fruits for gastrointestinal diseases, pregnancy and breastfeeding.
Recipes and cooking features
Mushrooms of this kind can be fried, boiled and pickled, but in this form their taste is muted. Salty and fermented milkers are characterized by good taste. Ryzhiks do not require prolonged soaking, but bitters, milk mushrooms and waves should be soaked for a while in cold water.
Here are some delicious recipes:
- If the basket is filled with mushrooms, this is a great reason to please loved ones with fried mushrooms. The crop is washed and cleaned from forest debris. Each copy is cut into 5-7 pieces and laid out in a preheated pan with sunflower oil.
Fried mushrooms
The fire should be medium so that the water from the mushroom mass evaporates faster. When the water has boiled off, reduce the heat and fry for about 15 minutes. At this time, you can add finely chopped onion, salt and fry for about another five minutes. - To prepare delicious Korean mushrooms, you will need the following ingredients:
- milkmen (any bitter mushrooms);
- soy sauce;
- table vinegar;
- fresh garlic;
- hot pepper;
- ground coriander.
Millers in Korean
sugar;
The fruits are pre-boiled 2-3 times for 30 minutes, each time changing the water. It is desirable that a slightly bitter taste remains in them, which will give the dish a special piquancy. Boiled fruits are seasoned with soy sauce, add sugar and pour in a little vinegar. The resulting mass is thoroughly mixed with the addition of the necessary spices. The finished dish should be allowed to brew for several hours in the refrigerator.
Types of milky mushroom
The sharpest milky (Lactárius acérrimus)
Conditionally edible mushroom.
The cap is 2-10 cm in diameter, smooth, wavy edge. The skin is moist, naked, smooth, buffy, dark in the center, with concentric zones. The leg is up to 10 cm high, 1.5 cm in diameter, cylindrical, hollow, hard, naked, smooth, lighter than the cap. The pulp is dense, white, spicy, the smell is not pronounced. Milky juice is white, does not change in air.
Sharp Miller (Lactárius ácris)
Conditionally edible mushroom, used salted. Before cooking, soak or boil for a long time.
The hat is 3-7 cm in diameter, the shape is convex, later prostrate, the surface is bumpy, dry, velvety, the edge is wavy. The color is brownish gray.The leg is 3-5 cm in height, up to 1.5 cm in thickness, cylindrical, tapering towards the base, dense, velvety, grayish-cream. The pulp is white, dense, red on the cut, the taste is pungent, there is no smell. Milky sap is abundant, thick, white, in the air it becomes bright coral.
The mushroom grows in small groups in deciduous, broad-leaved, sometimes in mixed forests of Eurasia. The season runs from July to September.
Alpine Miller (Lactarius alpínus)
Conditionally edible mushroom.
The cap is 3-6 cm in diameter, in a young mushroom it is convex, the edge is tucked up, later depressed with a tubercle in the center and a wavy edge. The skin is dry, scaly, ocher. The leg is 2-4 cm in height, up to 0.5 cm in thickness, cylindrical in shape, the color matches the cap. The pulp is dense, white, the taste is pungent, there is no smell. Milky juice is white, does not change in air.
Grows in woodlands, in groups, in Eurasia, North America. Bears fruit in August.
Thyroid Miller (Lactarius aspídeus)
Conditionally edible mushroom.
The cap is 3-8 cm in diameter, in young mushrooms it is convex, the edge is pubescent, later depressed with a smooth edge. The skin is slimy, yellowish, with purple spots. The leg is 3-5 cm high, up to 1.5 cm in diameter, cylindrical, solid, hollow, slimy, the color matches the cap. The pulp is white, dense, fresh, the smell is not pronounced. Milky sap is white, it turns purple in the air.
Grows in groups in deciduous and mixed with birch forests of Eurasia, North America. The season lasts from August to September.
Orange-buffy milky (Lactarius aurantiacoochráceus)
Conditionally edible mushroom.
The cap is 8-10 cm in diameter, thick, depressed, tucked edge, fringed. The skin is sticky, smooth, glabrous, orange-ocher color, with concentric zones. Leg 6-10 cm in height, up to 3 cm in thickness, cylindrical, smooth, dry, hollow, light ocher color. The pulp is light ocher in color, dense, the taste is pungent, the smell is not pronounced. Milky sap is white and does not change in air.
Grows in small groups in mixed forests of Eurasia in September.
Zoneless Miller (Lactárius azonítes)
Conditionally edible mushroom.
The diameter of the cap is 3-9 cm, the shape is flat or depressed with a tubercle, the edge is smooth. The skin is dry, velvety, brown or sandy. The leg is 3-7 cm high, up to 1 cm thick, cylindrical, hard, naked, the color of a cap. The pulp is white, dense, fresh, there is no smell. Milky sap is white, turns pink in the air.
Distributed in deciduous and mixed forests of Eurasia. Grows in large groups from August to September.
Bertillon's Miller (Lactárius bertillónii)
Conditionally edible mushroom.
The hat is 13-18 cm in diameter, flat, with a tucked edge. The surface is dry, pubescent, white or cream color, later with brown spots. The pulp is fleshy, tough, white in color, the taste is pungent, the smell is sour-fruity, unpleasant. Milky sap is white or creamy. The leg is cylindrical, tapers downwards, 3-7 cm in height, 2-4 cm in diameter, solid. The surface is bare, white.
Grows in deciduous forests of Eurasia.
Camphor milky (Lactárius camphorátus)
Conditionally edible mushroom.
The cap is 3-6 cm in diameter, in a young mushroom it is convex, the edge is bent, later prostrate or depressed, the edge is ribbed. The color of the cap is reddish-brown, the surface is smooth, matte. The leg is about 0.6 cm thick, 3-5 cm high, cylindrical, thin, color like a cap. The pulp is friable, brittle, reddish-brown in color, the smell is unpleasant, camphor, the taste is insipid or sweetish. Milky juice is abundant, whitish, does not change in air.
Grows in coniferous, mixed and deciduous forests in the temperate zone of Eurasia and North America. The season runs from August to September.
Zoned Miller (Lactárius circellátus)
Conditionally edible mushroom.
The cap is 3-8 cm in diameter, flat, then depressed, finely fleshy, wavy edge. The peel is sticky, gray, with concentric circles. The leg is 4-8 cm high and 0.7-1.5 cm thick, cylindrical, hollow, hard, brown in color. The pulp is white, dense, the smell is not pronounced, the taste is spicy. Milky juice is white.
Distributed in mixed and deciduous forests, grows in small groups in Eurasia and North America.
Brownish milky (Lactárius fuliginósus)
Conditionally edible mushroom.
The diameter of the cap is 4-10 cm, the shape is convex, later funnel-shaped, the edge is bent. The color of the cap is dark brown or chocolate, the surface is dry, velvety. The leg is 4-10 cm high, 1-1.5 cm thick, cylindrical, velvety, light. The flesh is whitish, pinkish at the cut, dense, fragile. The smell is weak, fruity, the taste is sharp. The milky juice is thick, white, turns pink in the air.
Forms mycorrhiza with oak, beech. Distributed in deciduous forests of Europe. Fruiting begins in July and lasts until mid-September.
Fragrant Miller (Lactárius glyciósmus)
Conditionally edible mushroom.
The hat is 3-6 cm in diameter, the shape is convex, later flattened, the edge is tucked up, the color is flesh-gray. The surface is dry, pubescent. The leg is 0.5-1 cm in diameter, high, smooth, loose, light. The pulp is white, fresh, coconut aroma. Milky juice is white and does not change in air.
Grows in deciduous and mixed forests, from August to October.
Hygrophoroid milky (Lactarius hygrophoroídes)
Conditionally edible mushroom.
The hat is 4-8 cm in diameter, dry, convex, flat or depressed in the old mushroom, orange-brown. Leg 0.5-1.5 cm thick, 3-7 cm tall, orange-brown in color. The pulp is brittle, white.
Grows in forests, next to oak trees.
Blue Miller (Lactarius indigo)
Conditionally edible mushroom, common in North and Central America, Asia.
The diameter of the cap is 5-15 cm, the color is blue, the shape is convex, gradually becoming depressed. The edge is turned up. The surface is sticky. The leg is 2-6 cm high, 1-2.5 cm in diameter, cylindrical, the color matches the cap. The pulp is light or bluish. The milky juice is blue, acrid, turns green in the air. There is no smell.
Grows in deciduous and coniferous forests.
Brown Miller (Lactárius lignyótus)
Conditionally edible mushroom.
The cap is 3-7 cm in diameter, convex in shape with a tubercle and a pubescent edge, later prostrate. The surface is velvety, wrinkled, chestnut, brown or black-brown in color. The leg is 6-8 cm high, 0.5-2 cm thick, cylindrical, solid, velvety, color like a cap. The pulp is hard, white or pale yellow, reddens on the cut, the smell is not pronounced. Milky juice is not caustic, white, turns yellow in air.
A rare species that grows in coniferous forests in small groups or singly. The season starts in mid-August and lasts until the end of September.
Lilac Miller (Lactárius lilacínus)
Conditionally edible mushroom.
The hat is 4-8 cm in diameter, the shape is flat, in the old mushroom it is funnel-shaped. The color is lilac-pink, the surface is pubescent. Leg 3-8 cm high, 0.8-1.2 cm in diameter, cylindrical, hollow, ocher. The flesh is whitish-pink in color, the smell of mushroom. Milky juice is white, plentiful, pungent.
Distributed in deciduous and coniferous forests, grows in September-October.
Yellowish Miller (Lactárius lutéolus)
Conditionally edible mushroom.
The hat is 2.5-8 cm in diameter, the shape is convex, later flat, the color is white or yellowish. The pulp is white, it turns brown in air, the taste is insipid, the smell is unpleasant. Milky juice is white, does not change in air, sticky, abundant. The leg is 2.5-6 cm long, 0.5-1.2 cm thick, white or creamy, dry, velvety.
The fungus grows in deciduous and mixed forests of North America and Japan.
Non-caustic Miller (Lactárius mitíssimus)
Conditionally edible mushroom.
The cap is 2-6 cm in diameter, in a young mushroom it is convex, then funnel-shaped. The color is orange, the surface is velvety, dry. The leg is 3-8 cm high, 0.8-1.2 cm thick, cylindrical in shape, dense, the color matches the cap. The pulp is dense, orange, odorless. Milky juice is white, watery, does not change color in air.
Mycorrhiza forms with birch, oak and spruce, grows from mid-July to October.
White Miller (Lactárius músteus)
Conditionally edible mushroom.
The diameter of the cap is up to 10 cm, the shape is convex, then funnel-shaped. The surface is smooth, slimy, yellowish-white. Leg 3-7 cm long, 1-2.5 cm in diameter, cylindrical, tapering downwards, hollow, white.The pulp is white, not spicy. Milky juice is white.
Grows in pine and mixed forests. The season runs from August to October.
Pale Miller (Lactárius pállidus)
Conditionally edible mushroom.
The cap is 4-12 cm in diameter, convex, in old mushrooms it is funnel-shaped and depressed. The surface is smooth, slimy, pale. The leg is 7-9 cm high, 1.5 cm thick, cylindrical, hollow, color like a cap. The pulp is thick, white or creamy, the smell is pleasant, the taste is sharp. Milky juice is abundant, white.
Grows next to oak and beech from July to August.
Burning milky milky (Lactárius pyrógalus)
Conditionally edible mushroom.
The diameter of the cap is 3-6 cm, the shape is rounded, the edge is turned up, wavy. The color is grayish-flesh, with concentric zones, the surface is moist, slimy. The leg is 3-5 cm high, 0.5-1 cm thick, tapers towards the base, the color matches the cap. The pulp is dense, white, the smell is weak, mushroom. Milky juice is abundant, white or yellowish in color. The taste is very spicy.
Distributed in Europe and Asia in deciduous, deciduous and mixed forests. Fruiting in early August to late September.
Neutral milky (Lactárius quiétus)
Conditionally edible mushroom.
The hat is 4-8 cm in diameter, the shape is flat-convex, in old mushrooms it is crushed. The surface is dry, brown, with dark concentric zones. Leg 3-6 cm high, 0.5-1 cm thick, cylindrical, solid, color like a cap. The pulp is dense, brittle, white, later turns brown, the taste is weak, the smell is hay, specific. Milky juice is white, not caustic.
Mycorrhiza forms only with oak. Grows abundantly in deciduous and mixed forests. The season runs from early July to late September.
Thorny milky (Lactárius spinósulus)
Conditionally edible mushroom.
The cap is 2-6 cm in diameter, in a young mushroom it is flat-convex, the edge is bent, later prostrate, depressed. The color of the cap is pink-red, with red concentric zones. The pulp is light, turns green with age. Milky sap is white, turns green in air. Leg 3-5 cm high, 0.2-0.8 cm thick, curved, hollow, color like a cap.
Grows in deciduous and mixed forests, next to birch, from mid-August to late September.
Stunted Miller (Lactárius tábidus)
Conditionally edible mushroom.
The hat is 3-5 cm in diameter, the shape is convex, in old mushrooms it is spread, the surface is dry, reddish. The leg is 0.4-0.8 cm thick, 2-5 cm high, loose, later hollow, expands to the base, the color coincides with the cap. The pulp is of a slight pungent taste. Milky juice is white, turns yellow in air.
Distributed from July to September in mixed and deciduous forests.
Common miller, smooth (Lactárius triviális)
Conditionally edible mushroom.
The cap is 8-15 cm in diameter, fleshy, hemispherical or convex, later flattened, slimy. Color from violet-lilac to pale-brownish. The leg is 5-10 cm high, cylindrical, the color matches the cap. The pulp is white, spicy, the milky juice is white, burning.
Grows in Eurasia, in large groups, in coniferous and deciduous forests.
Faint or sluggish milky (Lactárius viétus)
Conditionally edible mushroom.
The cap is 3-8 cm in diameter, initially convex, grayish-brown or wine-brown in color. The leg is 3-8 cm high, cylindrical, solid, light. The pulp is white, fragile, pungent in taste. Milky juice is white, burning.
Found in Eurasia and North America, in large groups, in deciduous and mixed forests.
Lilac Miller (Lactárius violáscens)
Conditionally edible mushroom.
The diameter of the cap is 8-15 cm, the center is depressed, the shape is funnel-shaped, the color of the cap is lilac-brown, with concentric zones. The leg is 5-10 cm high, cylindrical, hollow, cream-colored. The flesh is white, dense, turns purple in the air. The taste is bitter-sharp.
Grows in deciduous and mixed forests of Eurasia.
Milky watery milky (Lactárius serífluus)
Conditionally edible mushroom.
The hat is 3-7 cm in diameter, dry, ocher, flat-convex shape, curved edge. Leg 0.6-1.3 cm thick, 7 cm high, cylindrical, hollow, fibrous, color like a cap. The flesh is brownish-reddish in color, brittle. Milky juice is watery, white.
Grows in August-September in mixed and deciduous forests.
Interesting Facts
The common miller is characterized by a number of interesting features:
- In a number of European countries, this mushroom is considered inedible.
- On the Russian territory, milkmen are traditionally used for salting.
- Nutrients are better than meat in terms of nutritional properties (at least in terms of protein content).
- At the same time, the milkman contains few calories, so it is a dietary product.
Common miller - a completely edible mushroom, but traditionally it is considered conditionally edible, since its fruit body contains bitter juice. To get rid of bitterness, it is recommended to soak or boil it.
You can not give mushrooms to preschool children due to the immaturity of their digestive tract, as well as people with diseases of the stomach and intestines, since mushrooms are generally poorly digested.
It should also be remembered that mushrooms often cause allergic reactions, so allergy sufferers should be treated with special caution when using them.
Poisonous and inedible species of milky mushroom
Sticky Miller (Lactárius blénnius)
Inedible mushroom.
The diameter of the cap is 4-10 cm, the shape is convex, later extended, the edge is bent. The surface of the cap is shiny, sticky, gray-green in color with dark concentric zones. Leg 4-6 cm long, 2.5 cm in diameter, light. The pulp is white, odorless, the taste is sharp, peppery. Milky juice is thick, white.
Mycorrhiza forms with deciduous trees, grows in summer and autumn in small groups in deciduous forests of Europe and Asia.
Gray-pink Miller (Lactárius hélvus)
Inedible mushroom.
The cap is 6-12 cm in diameter, the shape is flat, later funnel-shaped, the edge is curled up. The color is pinkish brown. The leg is 9 cm high, 1.5-2 cm thick, cylindrical in shape, the color matches the cap. The pulp is light yellow in color. The smell is strong, spicy, unpleasant. The taste is bitter. Milky sap is watery white.
Grows in coniferous forests in the northern temperate zone. The fruiting season is from July to September.
Liver miller (Lactárius hepáticus)
Inedible mushroom.
Hat 3-6 cm in diameter, liver-brown color, smooth surface. The leg is 3-6 cm in height, 0.6-1 cm in thickness, cylindrical in shape, color like a cap. The flesh is thin, creamy or light brown in color, acrid.
Forms mycorrhiza with pine.
Dark Miller (Lactárius obscurátus)
Inedible mushroom.
The cap is 1.5-3 cm in diameter, in a young fungus it is flat, later goblet, the edge is wrinkled, the surface is matte, the color is ocher-brown. The leg is 0.5 cm in diameter, 2-3 cm in height, cylindrical in shape, the color of the cap. The pulp is brittle, brown in color. Milky juice is white.
Grows in mixed and deciduous forests, from mid-July to September.
Resinous black miller (Lactárius pícinus)
Inedible mushroom.
The hat is 4-10 cm in diameter, the shape is convex, later spread out. The surface is velvety, brownish brown. The leg is 3-6 cm high, 1-1.5 cm thick, cylindrical in shape, tapering towards the base. The pulp is white, dense, the smell is weak, fruity, the taste is sharp, peppery, turns pink in the air. The milky juice is thick, white, turns red in air.
Grows in small groups or singly in coniferous and mixed forests. The season starts in mid-August and lasts until the end of September.
Orange Miller (Lactárius pornínsis)
Inedible mushroom.
The hat is 3-8 cm in diameter, the shape is convex. Orange color, smooth surface.
The leg is 3-6 cm long, 0.8-1.5 cm in diameter, cylindrical in shape, tapering towards the base, in a young mushroom it is solid, later hollow, the color coincides with the cap. The pulp is dense, fibrous, the smell is orange. Milky juice is thick, sticky, white.
Grows in deciduous forests, in small groups, in summer and autumn.
Wet Miller (Lactárius úvidus)
Inedible mushroom.
The diameter of the cap is 4-8 cm, in a young mushroom the shape is convex, later prostrate. The edge is bent. The color is grayish-steel with a violet tinge, the surface is smooth, moist. The pulp is odorless, the taste is pungent, white or yellowish, turns purple on the cut. Milky juice is abundant, white, turns purple in air. The leg is 4-7 cm high, 1-2 cm thick, strong, cylindrical.
A rare mushroom that grows in damp deciduous and mixed forests, from early August to late September.
Growing a milkman at home
Millers breed either by buying ready-made mycelium, or by growing it from spores of a wild, mature mushroom. The mycelium is sown from May to September. In winter, it is planted in heated greenhouses. In the greenhouse, the mycelium of the lactarius is planted in a polyethylene bag filled with a substrate with slots through which mushrooms will germinate. The mycelium develops within 5 years.
The site for planting mycelium is well fertilized with peat. Deciduous trees up to 4 years old should grow on its territory.
The purchased mycelium is sown into a prepared substrate from a mixture of disinfected soil with sawdust of deciduous wood. Moss, fallen leaves, husks or straw are also added.
The soil at the planting site is pre-disinfected with a solution of lime (50 g per 10 l of water), spilling holes under the tree with a solution.
The wells are half filled with the substrate. Pieces of the mycelium of the lactarius are laid out on top, and completely filled with the substrate. The soil is tamped, pieces of moss and fallen leaves are spread on top.
In dry times, the area is watered with at least 30 liters of water per week. On hot days, it is sheltered from overheating. For the winter, they are insulated with fallen leaves.
The crop appears from July to August.
How to salt smoothies with spices
This recipe uses cooking and spices. This makes the appetizer even more interesting. You will need:
- 2 kg of mushrooms;
- 100 g of salt;
- 4 cloves of garlic;
- greens or dill umbrellas;
- black currant leaves;
- casting horseradish;
- oak leaves.
- Rinse the milk jugs, cut the legs short, put in a saucepan, cover and leave for a day. Rinse the mushrooms and change the water twice during this time.
- Pour the workpiece with clean water and cook it for 15 minutes. Let cool without draining the water.
- Rinse the enamel pot well and scald with boiling water to kill germs.
- Place all the washed leaves and dill at the bottom of the pot. Layer the mushrooms, sprinkle with salt and garlic chunks. At the end, add another layer of leaves.
- Cover the workpiece with a plate, place a weight on it and put the pan in the refrigerator. The temperature should be no higher than 10 ° C. Salt the mushrooms for 30 days.
The ready-made appetizer can be served for a festive table or for an everyday homemade dinner. Also, salted milk jugs can be used as an ingredient in salads.
Such mushrooms are rare, but if you managed to find a mushroom, take a close look, they usually grow in large groups. Find such a group and you can pickle several cans of delicious snacks.
The lactic family is widespread and diverse. Its representatives have several features: they are rarely affected by larvae, they bear fruit in late autumn, when other mushrooms have moved away. This family also includes the smooth mushroom. Large and fleshy, it invariably attracts lovers of quiet hunting.
